Archive | 6 h 26 min

Differences between “Palet Breton” & “Galette Bretonne”

27 Jul

Might be a stupid post, but actually i have always wondered what was the differences between these two delicacies from Brittany (West part of France).

Galette bretonne and Palet breton are both made with the same ingredients: egg yolks, sugar, flour, salted butter (or salt and butter) and yeast. After you usually add vanilla, but as any biscuit you can have different flavors like lemon, chocolate…

There are actually 3 main differences between the two in how you prepare them.
– First, the “Palet” is 1.5 cm thick while the “Galette” is thiner.
– Secondly, you use butter in the mold when you prepare the Galette, while you don’t for the Palet, which gives it this sandy aspect.
– Thirdly, you add egg yolk on the top of the Galette to make it brown in the oven.

Now, I’ve tried one from ChocoArt. This one was with a lemon flavor, but i was quite disappointed because the lemon overtook the salted flavor that is so special about these delicacies. This was more like a lemon biscuit.

Taiwanese & Breads

27 Jul

I have always wondered why the world think that bread is unhealthy. I mean, it’s only flour, water, yeast and salt, how is that can be bad? But then, after coming to Taiwan, i understood why they say that. Actually, in most Asian countries it’s also the same: the definition of bread is totally different.
In France, according to the dictionnary, bread is: a food resulting from the cooking of a kneaded dough made of flour, salt, water and subjected to fermentation with yeast.
While in Asia, it seems that bread is everything that you can find in a bakery, including bun, croissants and other viennoiseries, all products, thus those made with butter. So for sure, the definition of “bread” in Asia is unhealthy. The first time when i was working and for lunch, everyone was asking for “breads” but came back with bum or viennoiseries, i didn’t understood. Actually in Taiwan, you have only two categories: cakes and breads, nothing else. They also don’t see the difference in terms of unhealthiness between real bread and viennoiries and buns. And since they don’t like crispy and hard bread, they will naturally choose butter, milk or sweet “breads”. Differences of culture.
While in France we usually like our bread well cooked and crispy, here you have a lot of buns, milky loaf bread, nearly uncooked and totally white breads, and a lot of flavored breads, like red wine and cheese bread, banana chocolate bread, chicken curry, maple sirup…they look like actual bread, but they’re not crispy.
The shape is also different. in Taiwan bread are smaller, usually for 1 person, rounder and thicker, like 2 times thicker than in France. That’s because of the filling (cheese, bacon, cream, honey, chocolate, butter chicken, onion, fruits, nuts…). And usually they sell only half of a bread. Price is also more expensive than in France curiously.

Now bakeries also work at different pace. In France, they open at 7/8am until 8pm usually. Here it’s more 9/10am to 10pm.

In the end, Taiwanese bread and French bread don’t have anything in common, so i don’t know why they love to put “french bread style” or french everywhere while actually it doesn’t even exist in France. Just like French fries. Why French? We’re not even sure that’s French! (even if we don’t really know yet from where it’s from). For French people, fries come from Belgium not France. But that’s another subject.

Anyway, i tried several Taiwanese breads for a few weeks, including pumkpin bread, nut and cheese bread, and this one, the mix nuts bread. It had peanuts, walnuts, almonds, pumkin seeds, sesamy, dried grape and some other seeds that i don’t know. It’s pretty good compared to what i thought, and even though the bread is not crispy, the nuts make it crunchy.

 

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